Spinach, Sundried tomato, mushroom & goat cheese Quesadilla

Ingredients
2 tbsp olive oil

1 cup mushrooms, sliced

9 ounces baby spinach

4 oz semisoft goat cheese

1/4 cup sundried tomatoes, chopped

2 cups mozzarella cheese

8 flour tortillas

Instructions
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.

Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.

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